Lamb kebabs

THIS easy, healthy recipe for lamb kebabs with peppers and tomatoes is Gordon Ramsay's from his book Gordon's Healthy Eating (Quadrille Publishing Ltd, 2008).

It is ideal for summer entertaining, and serves four.

INGREDIENTS:

500g lean lamb leg steaks

1 large red pepper

1 large yellow pepper

8 small brown mushrooms

8 cherry tomatoes, skinned if preferred

olive oil, to drizzle

For the herb paste

finely grated zest and juice of one lemon

2 garlic cloves, peeled and finely chopped

½ teaspoon dried oregano

½ teaspoon dried mint

½ teaspoon dried thyme

¼ teaspoon dried ground rosemary

½ teaspoon dried tarragon

1 tablespoon olive oil

sea salt and black pepper

METHOD:

Cut the lamb steaks into 2.5cm cubes and place in a bowl. Stir together all the ingredients for the herb paste and pour over the lamb. Toss well to coat the pieces evenly. Cover with cling film and leave to marinate in the fridge for several hours, or overnight.

When ready to cook, soak 6 – 8 bamboo skewers in cold water for at least 20 minutes and return the lamb to room temperature.

Halve the peppers, remove the core and seeds and then cut into 2.5cm pieces. Thread the peppers, lamb, mushroom and cherry tomatoes alternately into the soaked skewers.

Drizzle a little olive oil over the skewers and season with sea salt and pepper. Braai or grill the skewers over high heat for 2½ to 3 minutes on each side.

Leave to rest for a minute or two, then serve with a side salad of your choice.